This one-pan recipe for Roasted Potatoes and Carrots is the best weeknight dinner side dish. Quick and easy to prepare with a handful of simple ingredients, the result is super flavorful and tasty golden, creamy potatoes and tender, sweet carrots. Naturally vegan & gluten-free.
Roasted potatoes and carrots are one of my favorite side dishes. For me personally, it’s the carrots, but ask my child, and the potatoes are always the real winner. Hearty and humble, these simple root vegetables are both widely available and inexpensive and pack huge flavor when roasted in the oven. Plus, they’re simple to make and super versatile.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
Aside from a bit of salt and black pepper, this recipe calls for just six ingredients: potatoes, carrots, olive oil, fresh garlic, dried rosemary, and dried thyme. That being said, all of the ingredients (aside from the potatoes, carrots, and olive oil) are totally optional. So feel free to create your own fabulous version of these delicious roasted carrots and potatoes.
What type of potato should I use to make roasted potatoes and carrots?
Roasted potato dishes are best with waxy or all-purpose potato varieties like red potatoes, Yukon gold, or fingerling. I made this recipe using baby potatoes (aka new potatoes), which are young potatoes of any variety. They have thin skins and a waxy texture and are super convenient since they don’t require much chopping. Russet potatoes, the classic starchy potato variety, are a less popular choice. They have thick skins and fluffy centers when cooked. They are a much better choice for mashing and baking.
How to Make Roasted Potatoes and Carrots
1. Preheat your oven to 400 degrees F and line a large rimmed baking sheet with parchment paper (this makes for easy clean-up). Optional: Preheat your baking sheet or pan in the hot oven. Adding the vegetables to a hot pan can immediately start the crisping process of the potatoes.
2. Transfer all of the ingredients to the prepared baking sheet or casserole dish. Toss everything together until completely combined, then spread everything out in a single layer. Avoid Overcrowding the pan, as this can result in steaming rather than roasting.
3. Roast in the oven for 20 minutes; gently toss the vegetables and continue to bake for 15-20 minutes or until the potatoes are easily pieced with a fork and are crispy along the edges.
4. Season with additional salt and black pepper to taste. Garnish with fresh thyme or other fresh herbs if desired.
What to Serve with Roasted Carrots and Potatoes
Roasted potatoes and carrots are the perfect side to serve with juicy air fryer chicken legs, chicken thighs, or whole chicken. You can also add chicken thighs or drumsticks to the same baking sheet as the potatoes and carrots, roasting everything together for a simple one-pan meal. Other delicious main dishes include pork chops, lamb chops, or baked salmon. I also highly recommend enjoying these bite-size veggies with a yummy sauce or dip like garlic aioli, homemade ranch dressing, or chimichurri.
Storage
Allow the potatoes and carrots to cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to 3-5 days. Reheat your veggies in a microwave, preheated oven, or air fryer. The microwave may change the texture of the potatoes slightly, but they will still taste delicious.
Can you freeze roasted potatoes and carrots?
Yes. First, allow the potatoes and carrots to cool, then transfer them to a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen potatoes and carrots to a freezer-safe storage container. Store for up to 3 months. Thaw in the refrigerator before reheating.
More Easy Potato Side Dish Recipes
- Best Ever Fried Potatoes and Onions
- Salt Potatoes
- Garlic Butter Boiled Potatoes (How to Boil Potatoes)
- Air Fryer French Fries
- Garlic Parmesan Roasted Potatoes
- Perfect Baked Potato Recipe
If you try making this Roasted Potatoes and Carrots Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
The Easiest Roasted Potatoes and Carrots
Ingredients
- 1½ pounds baby potatoes - halved
- 1 pound carrots - peeled and sliced into 2-inch pieces, see notes
- ¼ cup olive oil
- 3 cloves garlic - minced, see notes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Transfer all of the ingredients to the prepared baking sheet or baking pan. Gently toss everything together until completely combined, then spread everything out in a single layer (use two baking sheets if necessary).
- Bake for 20 minutes, then gently toss the veggies and continue to bake for an additional 15-20 minutes or until the potatoes are crispy on the outside and both the carrots and potatoes are fork-tender throughout (see notes).
- Garnish with fresh thyme, if desired.
Jessica’s Notes
- If the carrots are extra thick, consider slicing them into smaller 1-inch pieces. You can also make this recipe with bagged baby carrots, although I think large carrots taste better.
- The fresh garlic can be swapped for approximately 1/2-1 teaspoon of garlic powder.
- If the dried herbs and garlic start to burn, you can tent the baking pan or casserole dish with a large sheet of aluminum foil.
- Feel free to include additional veggies like diced parsnips, Brussels sprouts, or pearl onions.
- Optional garnishes: Sometimes, I’ll finish these potatoes and carrots with a dusting of freshly grated parmesan cheese or a drizzle of melted butter.
- Storage: Transfer any leftovers to an airtight container. Keep stored in the refrigerator for up to 5 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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